Maybe your looking for new inspiration. Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails. Who doesn't need a good festive beverage to get you through the season. Think of this as your advent calendar of holiday ideas.
The season in general is full of iconic dishes and deserts that we only enjoy during this magical time of the year. There are many dishes that bring back memories from childhood. This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share. Enjoy, have a happy holiday season and Merry Christmas.
I don't know that there's a more iconic Christmas beverage, or one that's more polarizing than Eggnog.
Forget the preservative packed cartons of eggnog from the store… homemade is the best! Beside all the garbage preservatives ,store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced.
I'm gonna drop a knowledge bomb here… homemade will have none of the garbage and all you need is 10 minutes of your time and a mixer or whisk!
My version is a spin off of idol Alton Brown's Aged Eggnog. It mirrors the classic, with raw eggs, cream, milk, and booze
"OMG did he say RAW EGG!" Yes, you probably have a little voice in your head going, “um, are you crazy, you can’t eat raw eggs… you’ll get salmonella!!”.. you're not going to get sick. This eggnog is boozy, with enough alcohol added nothing can survive in it. Yes, alcohol is essentially a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was actually proven at a lab in Rockefeller University. And lets not forget most of our grocery store eggs are pasteurized. Don't fret, you'll be fine!
Here's what you'll need...
- 1 1/2 cups of Bourbon (Bulleit)
- 1 1/2 cups of Jamaican Rum (Appleton Special Reserve)
- 12 large eggs (pasteurized if you need peace of mind)
- 1 pound sugar
- 1 pint half-n-half
- 1 pint whole milk
- 1 pint heavy cream
- 1 teaspoon freshly grated nutmeg (plus more for serving)
- 1/4 teaspoon kosher salt
- Separate the egg yolks and place them in your mixing bowl. Save the whites for anther use.
- Beat the sugar, nutmeg and salt into the egg yolks until they come off the beater in ribbons.
- In a separate bowl combine all of the liquid ingredients.
- Turn your mixer to a slow speed and carefully dump in the liquid ingredients to combine.
- Fill nice bottles or mason jars with finished eggnog and place in the fridge to age anywhere from 3 to 6 months.
- Before serving grate a little fresh nutmeg over the top.
I know you're saying months!! Yes, I make mine in August to begin drinking around Thanksgiving. This also makes great host gifts. If you don't want to end up with 4 big mason jars full feel free to cut this recipe in half. As good as it is aged, it also drinks just fine fresh.